Berry Chantilly Cake

• total time: 33 minutes

Ingredients

Don't be discouraged!! Lots of ingredients but pretty simple and SO WORTH IT!

Cake Recipe

3 and 2/3 cups cake flour

1 and 3/4 cup + 2 tablespoons white sugar

3 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

8 oz butter unsalted

2 teaspoon vanilla extract

1 teaspoon almond extract

1 and 1/4 cup of room temperature whole milk

6 tablespoons of vegetable oil

3 large eggs room temperature

Chantilly Cream Recipe

16 oz cream cheese softened

8 oz unsalted butter softened

8 oz mascarpone cheese softened

2 and 3/4 cup sifted powdered sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

16 oz heavy whipping cream

Berry Cake Filling

2 cups fresh or frozen berries

5 tablespoons of sugar

2 tablespoons water

2 tablespoons cornstarch

2 teaspoon lemon juice

Vanilla Cake Instructions

Directions

Combine 1/2 cup of the milk and the oil in a separate bowl and set aside

Then combine the rest of the remaining milk, vanilla extract, almond extract and room temp eggs in a separate bowl and set aside

In a stand mixer bowl mix together flour, sugar, baking powder, baking soda, and salt

Slowly add chunks of your softened butter until it is all added. Let mix until batter is course

Next, add the milk/oil mixture into the dry ingredients and mix.

Slowly add in the milk and egg mixture. Do so a little at a time

Divide your batter into your cake pans and bake for 25-35 minutes at 350 degrees.

Let cakes cool before flipping them out of pans

Chantilly Cream Instructions

Cream together the softened butter, cream cheese and mascarpone cheese until smooth.

Add in the sifted powdered sugar and continue creaming until combined

Whip the heavy cream until whipped cream to soft peaks. Add in the vanilla and almond extract. Soft peaks form quickly so don't over whip

lastly, fold your cream cheese mixture and whipped cream together to make your frosting.

Berry Cake Filling

Place the berries in a medium saucepan with the sugar and bring it to a simmer over medium heat.

Combine the cornstarch with the cold water in a cup or bowl. Pour the mixture into the pan with the bubbling berries, then add in the lemon juice.

Cook a few minutes until the mixture is thick

Remove and Cool berry filling before using

Assembling cake

Cut round cake in half, cutting them risen part of the cakes to make them flat.

Assemble one half cake at the bottom, adding a little berry filling, Chantilly cream on top of that, then additional whole berries

Repeat until cake is completely stacked and cover cake in Chantilly cream and more berries!

ENJOY!